Noodles come in all shapes and sizes and they vary from culture to culture. Whether you are in Italy, Japan, China, Vietnam, or Germany, each culture has different techniques, recipes, and traditions surrounding the mighty noodle. Whether you like noodles in tubes, sheets, without eggs, without gluten, or as vegetables, there is always a noodle available for you.
Lots of recent health trends have made vegetable noodles more available at restaurants and grocery stores. You can always eat vegetable noodles raw, or you can lightly sauté them with a homemade sauce of your choice. Additionally, noodles are now made from lentils, Mung beans, quinoa, kelp, zucchini, sweet potatoes, carrots, or butternut squash.
Fun Fact: In 2002, archaeologists discovered a bowl with 4,000-year old noodles in it along the Yellow River in China.
National Noodle Day doesn’t discriminate against any noodle, no matter the shape, color, form, or taste. In case you don’t want to make your own noodles from scratch, we have some easy-to-make noodle recipes here for you. They all taste different, so try one or two of them and let us know how you like them.
Roasted Garlic & Red Pepper Sauce With Zucchini Noodles
You don’t have to eat a mound of carbs if you want to eat pasta. Spiralizing zucchini to make noodles is great substitute! If you have secret sauce ingredients or family recipe ingredients that you’d like to add to this recipe, go ahead and season away!
Click here to make the recipe.
Spiralized Butternut Squash Noodles
Normally you cube butternut squash and roast or sauté it with some olive oil and spices. Well, this creative way to make butternut squash will have you craving this fall favorite all the time.
Click here to make the recipe.
Thai Mixed Vegetable Noodle Salad
The vegetable spiralizer is one of the best kitchen tools because it makes ordinary food fun and interesting.
Click here to make the recipe.
Garlic Lime Cashew Zoodles
The sauce in this recipe knocks this dish out of the park. You’re taste buds are going to be impressed with the layered flavors. If you want to crank up the heat a few notches, don’t be shy with the chili paste.
Click here to make the recipe.
Lemon Zucchini Noodles With Avocado & Cashew Cheese
This raw recipe takes a little longer because you salt the zucchini noodles in order for the water to drain out. This helps them absorb the flavors of the sauce, and it adds a little extra texture to the noodles.
Click here to make the recipe.
